When prepping “crispy” baked appetizers like empanadas, Jamaican beef patties, etc for a crowd indoors, I normally hold them in the oven at a low temp so they can stay warm without getting soggy.
I’m planning an event outdoors this summer for a large crowd (200), and the closest oven is too far to plan to go back and forth. Are there any reasonably convenient ways to keep these types of hot for 2-3 hours outdoors? I have chafing dishes but I’m guessing those won’t work in the typical fashion because of the steam - is there a way to mod them for dry heat use?
There’s also electrical power on the field and I am open to renting event equipment if there’s something reasonably straightforward.
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